Portobello mushrooms have a fleshy texture and a bold flavor, making them an ideal ingredient in “meaty,” hearty vegetarian dishes such as this portobello burger.
If you like portobello mushrooms, another wonderful recipe that you should try is eggs baked in portobello. Amazing!
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Olive oil cooking spray
- 4 large portobello mushroom caps, wiped clean with a damp paper towel
- 4 slices sharp cheddar cheese
- 4 whole-wheat hamburger buns (or gluten-free)
- 4 teaspoons Dijon mustard
- 4 Lettuce leaves
- ½ red onion, thinly sliced
- 1 firm, large tomato, thinly sliced
- In a small bowl, whisk together the marinade ingredients. Brush the mushrooms' gills with half of the the marinade.
- Heat a grill pan, a 2-burner griddle or an outside grill on medium heat. Spray the grill surface with olive oil spray. Place the mushrooms, gill side down, on the pan. Press gently to flatten. Grill 5 minutes.
- While the bottom side of the mushrooms is cooking, brush the tops of the mushrooms with the remainder of the marinade. Flip the mushrooms. Place a slice of cheddar on top of each mushroom. Grill 4-5 more minutes, until browned and tender.
- While the mushrooms are cooking on the second side, spread a teaspoon of Dijon mustard on each bun. Place a lettuce leaf and a tomato slice on top.
- Remove each mushroom cap from the grill. Drain any liquids on paper towels. Place the mushrooms on top of buns. Serve immediately.